Heat a saute pan over medium-high heat and add the grapeseed oil. Season the salmon with salt and pepper, then sear presentation side down until golden brown and crisp, 2 to 3 minutes per side. Transfer the salmon to a plate and set aside. Drain any remaining fat from the pan and wipe it clean. Return the pan to medium heat and add the butter, then gently saute the shallots or onion until softened, 2 to 3 minutes. Add the garlic and cook an additional 30 seconds. Stir in the chicken stock, heavy cream, roasted red pepper, and artichokes, and bring the sauce to a gentle simmer, cooking until the cream reaches a coating consistency. Return the salmon to the pan and cook until heated through and done to your liking, an internal temperature of medium is ideal for salmon. Stir in the peas, parmesan, and basil, and season with salt and pepper to taste.